Favorite Corn Chowdah Recpe

Have been eating corn chowder for over 60 years. I am always surprised at the diversity of recipes that evolve out of so few ingredients. This recipe has two ingredients that are a little different from most recipes that you see nowadays. Cream style corn (instead of corn scraped from the cob) and evaporated milk (instead of regular milk or 1/2 and 1/2. I feel that the cream style corn and the evaporated milk takes this chowder to another level. I leave the bell pepper out of the recipe.

CORN CHOWDER 

1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons butter
3 cups potatoes, diced
2 cups water
1 can cream style corn
1 can evaporated milk
salt and pepper to taste

In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes.Stir in creamed corn and evaporated milk. Add 1 cup water (may use empty milk can). Season to taste with salt and pepper.
Simmer 15 minutes and remove from heat. May serve warm or cool.

Submitted by: CM Cooks.com